CHINESE-STYLE BARBECUED RIBS
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust - with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
Provided by Julia Moskin
Categories dinner, barbecues, finger foods, meat, appetizer, main course
Time 6h
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
- Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
- Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you'd use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
- When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn't cooked off.
- Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
- Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don't burn, and don't baste them too close to the end; they should be dry and sticky, not wet on the surface.
- Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.
TAKEOUT-STYLE CHINESE SPARE RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h15m
Yield 20 to 24 ribs
Number Of Ingredients 9
Steps:
- Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
- Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
- Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
- Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.
CHINESE PORK RIBS
A superquick family favourite - fab for barbeques
Provided by Silvana Franco
Categories Lunch, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Put the ribs in a large pan and cover with water. Bring to the boil and simmer for 15 mins. Meanwhile, pour the hoisin sauce in a jug and stir in the soy sauce, honey, vinegar and five-spice.
- Drain the ribs very well, then brush with the glaze - if barbecuing, chill, cover and keep in the fridge for later.
- Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 44 grams protein, Sodium 1.27 milligram of sodium
CHINESE-STYLE BBQ PORK RIBS
Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.
Provided by Russell Lee
Categories World Cuisine Recipes Asian
Time 2h20m
Yield 4
Number Of Ingredients 16
Steps:
- Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
- Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
- Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
- Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
- Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g
CHINESE BARBECUED RIBS
One bite of these tender and flavorful ribs and you'll understand why this is the most requested recipe from friends and family. I developed it based on a recipe from my father-in-law, adding my own interpretation over the years. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first nine ingredients. Reserve half of the sauce for basting., Place ribs, bone side down, in a shallow roasting pan lined with foil. Spoon remaining sauce over ribs. Cover and bake at 350° for 1 hour; drain. , Bake, uncovered, for 30-40 minutes or until ribs are tender, basting occasionally with reserved sauce. Cut ribs into serving-size pieces. Sprinkle with green onions if desired.
Nutrition Facts :
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
CHINESE BARBEQUED SPARERIBS
This is the recipe that is served in all the Chinese restaurants in my area. Serve these as a main course or appetizer.
Provided by JRIVIERA77
Categories World Cuisine Recipes Asian Chinese
Time 3h20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, blend hoisin sauce, cranberry sauce, soy sauce, white wine, honey, and red food coloring. Mix in garlic salt and Chinese five-spice powder. Place ribs in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Place water in the bottom of a large roasting pan. Arrange ribs on pan rack, and cook 30 minutes in the preheated oven. Cover with remaining sauce mixture, and continue cooking 30 minutes, to an internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 932 calories, Carbohydrate 20.5 g, Cholesterol 242.6 mg, Fat 71.5 g, Fiber 0.8 g, Protein 48 g, SaturatedFat 22.9 g, Sodium 1009.5 mg, Sugar 16.1 g
CHINESE BARBECUED SPARERIBS
Make and share this Chinese Barbecued Spareribs recipe from Food.com.
Provided by MeliBug
Categories Pork
Time 1h45m
Yield 24 ribs, 6 serving(s)
Number Of Ingredients 8
Steps:
- cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
- Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
- turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 35.1, Fat 0.2, Cholesterol 0.1, Sodium 394.6, Carbohydrate 7.1, Fiber 0.2, Sugar 5.4, Protein 0.8
CHINESE TAKE-OUT BARBECUED SPARERIBS
As children, we loved the buffets often served on the weekends at our favorite Chinese restaurants. Not only was the selection vast, but one could munch on as many crispy pork spareribs as desired. At the time we loved their bright red color but these days we choose to leave out the red dye #5. Our marinade for spareribs is sweet and salty. It's a mixture of soy sauce, honey, rice vinegar, and hoisin. Hoisin is China's take on barbecue sauce, which probably explains why Americans enjoy this dish so much. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Pork
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the soy sauce, hoisin, honey, rice vinegar, garlic and ginger in a large zip-top bag.
- Place the spareribs in the bag, and shake to coat.
- Let the ribs marinate in the refrigerator overnight, or for 3 hours at room temperature.
- Preheat the oven to 375º.
- Place a rack in a roasting pan, and fill the pan with 1 inch of water. Set the ribs on the rack and roast for 45 minutes, turning and basting frequently with the marinade. Raise the oven temperature to 450º and continue to roast for another 15 minutes.
- Remove the ribs from the oven and cool until they can be handled. Cut into individual ribs and brush on more marinade. Return to the oven for another 15 minutes until they are crispy and brown.
- Serve hot or room temperature with plum sauce.
- Make ahead: These ribs can be made up to 8 hours ahead and refrigerated. Reheat at 300º for 10 minutes.
Nutrition Facts : Calories 929.7, Fat 71.8, SaturatedFat 27.1, Cholesterol 236.2, Sodium 1073.1, Carbohydrate 14.5, Fiber 0.5, Sugar 11.8, Protein 53.4
CHINESE BARBECUED SPARERIBS
Provided by Dorothy Lee
Categories Pork Appetizer Bake Marinate Sherry Fall Honey Soy Sauce House & Garden Dairy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 5
Steps:
- Wash spareribs. Remove excess fat and gristle. Place the whole rack in a shallow baking pan. Mix the rest of the ingredients together. Pour over the spareribs. Marinate one hour. Turn over and marinate another hour. Drain, reserving the marinade. Place spareribs in the shallow baking pan. Bake in moderate 350°F. oven 20 minutes on each side, brushing or basting with marinade every 10 minutes. Finish cooking by browning both sides of ribs under the broiler. If a high glaze is desired, brush lightly with honey before placing under broiler.
CHINESE BARBECUED RIBS
Make and share this Chinese Barbecued Ribs recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grill directions:.
- Heat grill.
- In small bowl, combine all ingredients except spareribs; mix well.
- Set aside.
- When ready to grill, place spareribs 6 to 8 inches from medium coals.
- Brush with sauce.
- Cover; cook 1 to 1 1/4 hours or until meat is tender and starts to pull away from bone, brushing frequently with additional sauce.
- To serve, cut ribs apart carefully with knife and arrange on platter.
- Heat any remaining sauce to a boil; serve with ribs.
- Oven directions:.
- Heat oven to 350ºF.
- Prepare sauce as directed above.
- Line 15x10x1-inch baking pan with foil; place wire rack in pan.
- Place ribs on wire rack, meaty side up; brush with sauce.
- Bake at 350ºF for 1 to 1 1/2 hours or until meat is tender, brushing frequently with additional sauce.
- Continue as directed above.
Nutrition Facts : Calories 1428.4, Fat 107.8, SaturatedFat 40.6, Cholesterol 354.3, Sodium 2369.6, Carbohydrate 30.2, Fiber 1.1, Sugar 22.2, Protein 80.3
CHINESE-STYLE BARBECUED SPARERIBS
From ATK: It's not necessary to remove the membrane on the bone side of the ribs. These ribs are chewier than American-style ribs; if you prefer them more tender, cook them for an additional 15 minutes in Step 1. Serve the ribs alone as an appetizer or with vegetables and rice as a main course. You can serve the first batch immediately or tent them with foil to keep them warm.
Provided by gailanng
Categories Pork
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pulse ginger and garlic in food processor until finely chopped, 10 to 12 pulses, scraping down sides of bowl as needed. Transfer ginger-garlic mixture to Dutch oven. Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring and pepper; whisk until combined. Add ribs and stir to coat (ribs will not be fully submerged). Bring to simmer over high heat, then reduce heat to low, cover and cook for 1 ¼ hours (add additional 15 if desiring more tender ribs), stirring occasionally.
- Adjust oven rack to middle position and heat oven to 425 degrees. Using tongs, transfer ribs to large bowl. Strain braising liquid through fine-mesh strainer set over large container, pressing on solids to extract as much liquid as possible; discard solids. Let cooking liquid settle for 10 minutes. Using wide, shallow spoon, skim fat from surface and discard.
- Return braising liquid to pot and add sesame oil. Bring to boil over high heat and cook until syrupy and reduced to 2 ½ cups, 16 to 20 minutes.
- Set wire rack in aluminum foil-lined rimmed baking sheet and pour ½ cup water into sheet (adding water to the baking sheet during roasting helps prevent smoking). Transfer half of ribs to pot with braising liquid and toss to coat. Arrange ribs, bone sides up, on prepared rack, letting excess glaze drip off. Roast until edges of ribs start to caramelize, 5 to 7 minutes. Flip ribs and continue to roast until second side starts to caramelize, 5 to 7 minutes longer. Transfer ribs to serving platter; repeat process with remaining ribs. Serve.
- Interesting Notes:.
- A) Cut Rack into Ribs: Individual ribs have more surface area than an uncut rack, which means each one is exposed to heat and to the marinade on all sides. (It's not necessary to remove the rack's membrane before slicing.).
- B) Braise in Marinade: Moist heat quickly tenderizes the meat and accelerates the penetration of flavorful compounds (such as salt and glutamates), so the cooking time doesn't need to be long for the flavors to soak through.
- C) Roast in Hot Oven: Just 15 minutes in a hot oven dries the ribs' exteriors so that the glaze can set and caramelize.
- D) TO MAKE AHEAD: At end of step 3, refrigerate ribs and glaze separately, covered, for up to 2 days. When ready to serve, bring glaze and half of ribs to simmer in Dutch oven over medium heat, then proceed with Step 4. Repeat with remaining ribs.
Nutrition Facts : Calories 2078.8, Fat 141.4, SaturatedFat 44, Cholesterol 455.8, Sodium 4257.6, Carbohydrate 97.8, Fiber 2.2, Sugar 83.7, Protein 96
More about "chinese style barbecued spareribs recipes"
CHINESE BBQ RIBS WITH HOISIN SAUCE - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE-STYLE BARBECUE SPARERIBS RECIPE | GOOD FOOD
From goodfood.com.au
CHINESE-STYLE BARBECUED SPARERIBS | COOK'S ILLUSTRATED
From cooksillustrated.com
CHINESE BARBECUED SPARERIBS | SAVEUR
From saveur.com
CHINESE BONELESS SPARE RIBS - MANTITLEMENT
From mantitlement.com
CHINESE-STYLE BARBECUED SPARERIBS | COOK'S COUNTRY
From cookscountry.com
CHINESE-STYLE BARBECUED SPARERIBS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
CHINESE BBQ SPARE RIBS (燒排骨) | MADE WITH LAU
From madewithlau.com
5/5 (552)Category Dinner, Main Course
CHINESE BARBECUED SPARERIBS RECIPE - FOOD NEWS
From foodnewsnews.com
CHAR SIU RIBS RECIPE (SAVORY CHINESE STYLE BBQ RIBS)
From ilovegrillingmeat.com
CHINESE BARBECUED SPARERIBS | COOK'S ILLUSTRATED
From cooksillustrated.com
CHINESE-STYLE SPARE RIBS RECIPE | GRILLING - SERIOUS EATS
From seriouseats.com
CHINESE-STYLE BARBECUED SPARERIBS RECIPE - FREE PLANT
From freeplant.net
CHINESE BONELESS SPARE RIBS - TAKEOUT BONELESS SPARE RIB RECIPE
From runningtothekitchen.com
CHINESE-STYLE BARBECUED SPARERIBS | AMERICA'S TEST KITCHEN
From mastercook.com
CHINESE STYLE BARBECUED SPARERIBS RECIPE - DEPORECIPE.CO
From deporecipe.co
CHINESE BARBECUED SPARERIBS - CHINESE RECIPES
From fooddiez.com
ASIAN-PACIFIC AMERICAN MONTH RECIPE: CHINESE-STYLE …
From kcet.org
CHINESE BRAISED SPARE RIBS - KWOKSPOTS
From kwokspots.com
CHINESE SPARERIBS RECIPE - FOOD.COM
From food.com
CHINESE TAKE-OUT BARBECUED SPARERIBS RECIPE - FOOD NEWS
From foodnewsnews.com
SICHUAN SPARERIBS WITH MALA BBQ SAUCE (MALA PAI GU ... - THE …
From blog.themalamarket.com
CHINESE BARBECUED SPARERIBS - RECIPE - THE NEW YORK TIMES
From nytimes.com
CHINESE BBQ PORK SPARERIBS (CHINESE RECIPE) - FOOD NEWS
From foodnewsnews.com
CHINESE-STYLE RIBS WITH GUAVA BARBECUE SAUCE RECIPE
From foodandwine.com
CHINESE-STYLE GRILLED PORK RIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BETTER-THAN-TAKEOUT CHINESE SPARERIBS – ERICA'S RECIPES
From ericasrecipes.com
CHINESE FOOD: CHINESE-STYLE BARBECUED SPARERIBS RECIPE
From chinese-dishes.blogspot.com
MASTERING CHINESE-STYLE RIBS AT HOME - THE NEW YORK TIMES
From nytimes.com
CHINESE-STYLE BARBECUED SPARERIBS | FOOD, RECIPES, EASY CHINESE …
From pinterest.ca
STICKY CHINESE BARBECUE RIBS - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
CHINESE BBQ RIBS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE-STYLE BARBECUED SPARERIBS | RECIPES, FOOD, RIB RECIPES
From pinterest.ca
CHINESE SPARERIBS RECIPE - SERIOUS EATS
From seriouseats.com
CHINESE BBQ SPARE RIBS - ITSJANIUS RECIPES
From itsjanius.ch
You'll also love